🔪 Improved SEO: Victorinox Fibrox Pro 8-Inch Curved Breaking Knife for Efficient Meat Cutting Review

After using about a dozen Chinese-made knives, this knife has become outstanding. Feels good in your hand without the fatigue you experience after a full day of cutting with others. Holds an edge well and can be easily sharpened if necessary. The shape of the blade is convenient for cutting large pieces of meat, it is rigid and fairly flexible. Now I understand why this brand has been a butcher favorite for decades. It's funny how many knives are marketed as "professional" when they're not even

I just received this knife but I really like it so far. The cut on the edge is very pleasant and even. It's very sharp natively, of course it's up to you to keep up with the edge. I used to have a 10" version that got lost, but I find this 8" version is better suited for my use when slicing grilled meats. It's more agile and easier to control than the 10-inch model. I wish there was a knife guard or sheath included to avoid damaging the cutting edge. I would happily pay more if that was an…

But different skills. The knife is amazing. Cuts up large cuts of meat that I buy from Costco to freeze individually to save money. Be good with your knife. It deserves better. (ie hand wash only and dry thoroughly, being careful not to lose your fingertip) Update: one year later. Thing's still surgically sharp. I accidentally cut open a bone in a pork shoulder roast, not realizing it was nothing more than a little fibrous connective tissue. This is an amazing knife. I really want every knife…

I needed a super sharp knife with this curved blade to trim the fat off a breast before smoking. Not only was this blade very sharp, but the handle was easy to hold and has a nice non-slip finish that allows you to hold onto it even if you have a little grease on your hand. The curve is especially important with this type of use, as opposed to a straight blade, so you don't hit the tip of the point with the layers of fat you're trying to slice off. IDK which has led some customers to criticize…

I have many very high quality knives that are much more expensive. They're definitely a 'better' and harder steel that will last a blade longer than this Victorinox, but they cost MUCH more - and they're not worth it. Don't get me wrong, I love fancy knives, but this Victorinox is great. It is very easy to sharpen like a razor; much lighter than Japanese steel. Recently I thinly sliced 6 whole beef tenderloins, a bone-in rib roast, 2 boneless ribs and 10 pounds top and bottom for jerky. The…

This knife makes me think of a horror movie because it's extremely sharp. I won't leave that knife in sight. I advise you to order some kind of cover or protection for it. I like* The curved blade is light. I have joint pain so weight matters.* Blade cuts through thick beef like a warm knife cuts through butter.* Slices thin slices of beef without tearing the meat. What I didn't like was that there was no sheath for the knife. He's extremely sharp. I have discussed this knife with all family…